Individual Breakfast Frittatas (and batter muffins)

Today I wanted to make some breakfasts for the week to come. I decided on individual frittatas and bought the ingredients I wanted. I meant to make a batch of 12, but I neglected to get two cartons of eggs at the store. I prepared 12 muffin cases and whisked my eggs . . . . and only had enough to fill six of the muffin cups.

Carlos volunteered to cycle to the store really quickly, but then I had an idea - what about a simple batter for the other six? I thought a Yorkshire pudding batter would do the trick - it's basically flour, egg and milk. I had two lonely little eggs left so that's what I did.

While the full egg frittatas are low GI, the batter muffins are medium to high GI because of the flour and although I did use wholemeal flour, it's still medium GI. It wont be as high a GI count as with plain white flour, but it's not as great as with just egg.

I'm freezing these little ones off, and will be able to report on freezability in a few day's time.

Ready to eat, portion controlled breakfast (or lunch, or afternoon snack)

Recipe - Egg Frittatas

Makes 6 frittatas

Ingredients

1 small white salad onion, chopped
1 small red capsicum, chopped
frozen spinach, thawed and excess liquid squeezed out
ricotta cheese
8 600g eggs
tasty cheddar cheese
large 6 hole muffin tin, muffin liners

Method

Pre-heat oven to 200C.

In a large six hole muffin tin with liners, place pieces of capsicum, onion, frozen spinach and ricotta cheese in layers in each muffin cup.

In a bowl, grate some tasty cheese and crack the eggs in. Whisk together and then pour mix into the muffin cups.

Bake in a 200C oven for 20 - 30 mins, until set.

Starting off with capsicums . . .

Then added white salad onion and spinach

Topping that all off with ricotta

Recipe - Savoury Batter Muffins

Makes 6 "muffins"

Ingredients

1 small white salad onion, chopped
1 small red capsicum, chopped
frozen spinach, thawed and excess liquid squeezed out
ricotta cheese
tasty cheddar cheese
1 cup wholemeal flour
2 eggs
1/2 cup milk (at a guess)
large 6 hole muffin tin, muffin liners

Method

Pre-heat oven to 200C.

In a large six hole muffin tin with liners, place pieces of capsicum, onion, frozen spinach and ricotta cheese in layers in each muffin cup.

In a bowl, grate some tasty cheese and crack the 2 eggs in. Add whole meal flour and milk and stir until mixed into a smooth batter. Pour mix into the muffin cups.

Bake in a 200C oven for 20 - 30 mins, until set.

The egg frittatas are on the left, the batter muffins to the right, prior to baking

Finished egg frittatas

egg frittatas on the left, batter muffins on the right

The batter muffins close up